Checkout Lane: Picking the right tea is a matter of taste

A.J. Bauer

Tuesday

Aug 28, 2007 at 12:01 AMAug 28, 2007 at 8:25 AM

COHASSET, Mass. -- If you're drinking tea made from a pre-packaged bag, chances are it's made more from tea dust rather than tea leaves, according to Judy McColgan, owner of Windsor Tea Shop in Cohasset. McColgan deals in loose-leaf teas and said those interested in tasting tea in its finest form have many options to choose from.

If you're drinking tea made from a pre-packaged bag, chances are it's made more from tea dust rather than tea leaves, according to Judy McColgan, owner of Windsor Tea Shop in Cohasset. McColgan deals in loose-leaf teas and said those interested in tasting tea in its finest form have many options to choose from.

There are four main classifications of tea -- black, oolong, green and white. The categories are based on the amount of processing the tea leaf undergoes.

Black tea is fully processed, while oolong is less so. Green tea is even less processed, and white tea is the least of them all. The more a tea leaf is processed, the darker the color of the drink it produces.

Which variety of tea is right for you depends on your palate, said Marie McHugh, manager of All Things Tea in Plymouth.

''Generally speaking, people have a preference one way or another for the type of tea they like,'' McHugh said. ''Most start with the traditional black tea. From there, it's just a matter of experimentation, basically, in terms of developing your pallet and going on from there.''

Still, certain teas may go better with certain meals and occasions, McColgan said. She recommends beginning tea enthusiasts start with a Darjeeling or Ceylon black tea. Each of those teas is relatively light in flavor, making them good teas to serve with meals.

She added, however, that green and white teas often make a good choice in the summertime, particularly because of the way the can accentuate fruit flavors when mixed.

Richard Quigley, owner of All Things Tea, said matching a tea to a meal is done in a similar way as matching a wine.

''Heavier, more robust teas are closer to red wine, and can be served with beef,'' Quigley said. ''As lighter teas are closer to white wines, they should be served accordingly.''

Teas vary relatively widely in price -- ranging anywhere from $1 an ounce to $8 an ounce. Two ounces of tea can make 25 cups of tea, according to McColgan.

Once you select a loose-leaf tea, you need a means of brewing it. Brewing implements range from $2.50 for a tea ball (used with loose-leaf tea in much the same way you would use a tea bag) to infusers and tea presses that can range from $7.50 to more than $100.

''You can go crazy,'' McColgan said.

Tea Times

The amount of time a tea should be steeped depends on the type of tea as well as the preference of the drinker. Here are some general tips for properly steeping your tea:

Black tea: Water should be heated to a rolling boil. Pour the water over the tea and allow it to steep for two to four minutes.

Oolong tea: Water should be heated until it is "steaming briskly"; it should not be brought to a full boil. Pour the water over the tea and allow it to steep for two to three minutes.

White and green teas: Water should be heated until it is "steaming briskly," but it should not be brought to a full boil. Green and white teas should be steeped for 30 seconds to one minute.

Multiple infusions: Oolong, white and green teas can be infused more than once. Black teas cannot.

Information courtesy of Windsor Tea Shop in Cohasset.

A.J. Bauer may be reached at ajbauer@ledger.com.

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